Greg Dupree
Prep Time
1 Hour
Chill Time
8 Hours
Total Time
10 Hours 10 Mins
Yield
Serves 8

How to Make It

Step 1

Score skin in a crosshatch pattern just through fat of ducks, making sure not to cut into meat. (This will release fat while cooking, and keep the skin crispy.) Rub with 2 teaspoons of the salt, and chill, uncovered, 8 hours or overnight in the refrigerator.

Step 2

Place potatoes and cold water to cover in a large saucepan; bring to a boil over high. Reduce heat to medium, and simmer until fork-tender, about 10 minutes. Drain and spread onto a baking sheet to dry.

Step 3

Let ducks stand at room temperature 20 minutes. Preheat oven to 450°F.

Step 4

Place ducks, breast side up, on a wire rack in a rimmed baking sheet lined with aluminum foil. Roast in preheated oven 45 minutes.

Step 5

Remove from oven, and lift rack from baking sheet, and set aside. Carefully skim fat from juices in baking sheet, and discard. Spread potatoes in a single layer in juices on baking sheet. Place ducks, breast side up, on potatoes. Reduce oven temperature to 350°F, and roast until a thermometer inserted in thickest portion of duck registers 180°F, and potatoes are crisp and tender, 30 to 35 minutes. Let ducks stand 15 minutes before serving.

Step 6

Combine potatoes, parsley, capers, and remaining 1 teaspoon salt in a large bowl, and gently stir together. Let guests slice their own duck with crispy skin. Serve warm with potatoes.

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